Go Back
Hot spinach dip recipe baked with golden melted cheese, served with carrots, celery, cucumber and crackers

Hot Spinach Dip Recipe (Baked and Cheesy, No Artichokes)

Warm baked spinach dip with fresh spinach, cream cheese, sour cream, Parmesan, mozzarella and garlic. No artichokes or soup mix.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 estimated appetizer servings
Ingredients Method Notes

Ingredients
  

Dip
  • 10 oz fresh spinach leaves washed; wilt and squeeze dry before mixing
  • 8 oz cream cheese softened
  • 1 cup sour cream plain
  • 1 tsp minced garlic
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese divided: 3/4 cup inside, 3/4 cup on top
For serving
  • 1 tbsp chopped parsley optional garnish
  • carrots, celery, cucumber, bread or crackers optional dippers

Method
 

Method
  1. Steam or sauté the fresh spinach just until wilted. Let it cool enough to handle, then squeeze it thoroughly to remove excess liquid and chop coarsely.
  2. Preheat oven to 375°F (190°C). Lightly grease a small oven-safe baking dish. Combine softened cream cheese, sour cream, drained spinach, garlic, salt, pepper, Parmesan and 3/4 cup mozzarella in a bowl.
  3. Spread the mixture into the dish in an even layer. Sprinkle the remaining 3/4 cup mozzarella over the top.
  4. Bake for about 20 minutes, or until the dip is hot and bubbling and the cheese is fully melted. Add parsley if desired and serve warm with fresh crunchy vegetables, bread or crackers.

Notes

Research-based adaptation of Sara Welch's 'Hot Spinach Dip' at Dinner at the Zoo (2019); Vegetable Dips has not independently cooked or tested this recipe. The referenced recipe serves 10. Preparation time may be longer depending on spinach wilting and cooling. Baking time varies with dish depth and oven; look for a thoroughly heated, bubbling dip. Dairy is present, and cheese may use animal rennet; check specific ingredient labels. At parties keep hot food at 140°F/60°C or above, or discard if left at room temperature over 2 hours (1 hour if over 90°F/32°C).